Saturday, April 02, 2016
NATURAL BIOLOGY'S WHOLE GRAPE EXTRACT
In 1992, after researchers showed that the French, despite their higher incidence of smoking, less exercise and a diet higher in fatty food than Americans, had a lower rate of heart disease, heart attack and stroke, the term “French Paradox” was introduced.
The French love for red wine was correlated to this health paradox. Further research confirmed and extended the benefits of wine. Researchers in Denmark looked at 25,000 people to investigate how alcohol consumption affects mortality and discovered that wine drinkers slash their overall risk of dying from any cause by about 40%.
In the years to follow, researchers took wine apart and realized that it contains a host of beneficial plant compounds called polyphenols, including proanthocyanidins (OPC), anthocyanins, and resveratrol.
Grape wine research brought perhaps the single most significant nutritional discovery of the 20th century, the grape natural antioxidant phenomena.
Grape polyphenols are one of nature’s most powerful antioxidant complexes preventing free radicals from causing damage to healthy cells, cellular mutations and even cellular death. Grape polyphenols give our body natural protection against the numerous free radical reactions caused by our environment. Without antioxidant protection, excess free radicals would impair the cellular functions, weaken the immunity, and accelerate the aging of our body tissues and organs. Premature aging would make us more susceptible to illnesses like heart disease, cancer, arthritis, Alzheimer’s disease, macular degeneration and diabetes.
In the last decade, wine polyphenols were taken apart in numerous studies and resveratrol was pinpointed as the magic compound behind the “French paradox”. Researchers realized that the amount of resveratrol in wine might be the secret ingredient behind the antioxidant power and the health benefits attributed to wine.
Scientific evidence kept piling up and the pieces of the French puzzle came together to uncover the enormous potential of resveratrol: a powerful antioxidant “showing great promise for preventing cardiovascular disease”, “a remarkable inhibitor of the proliferation of variety of human cancers” ,and finally, “activator and stimulator of the longevity gene”. Dozens of studies were published in this past year alone. Research has uncovered a diverse range of activities that may make wine resveratrol one of the most helpful agents ever discovered for a wide range of human health problems.
Natural Biology's ® Advanced French Red Wine Extract with 5% Resveratrol is extracted from the red wine grape varieties Mourvedre, Grenache, Carignane, Cinsault, and Counoise grown in the Rhone Valley of Southern France. One reason for the extremely high content of resveratrol in this extract is the peculiar climate and conditions in that part of the Rhone valley which stimulate the production of increased amounts of resveratrol in the grape skin. Another reason is the exclusive manufacturing process which allows for the selective extraction and concentration of resveratrol in the final product. As a result, 100 mg provides the amount of trans-resveratrol equivalent to 5 glasses of red wine - and the VINTAGE RESVERATROL 100% version contains 400% more.
There are three constituents of grape polyphenols that are possibly responsible for the French paradox:
1. Trans-resveratrol- a phytoalexin, an antibiotic compound produced by the grapes in response to external invasion, infection and disease. In grapes, resveratrol is found only in the skins and its amount varies with the grape cultivar, geographic origin, and climate. Red wine contains more resveratrol than white and rose wines as red wines spend more time in contact with grape skins during processing.
Resveratrol content in wines varies from 0.05 - 1.8 mg/l in white wines to 1.98 - 7.13 mg/l in red wines.
Red wine resveratrol has made the headlines after studies indicated that it might promote longevity in
mice on a high-calorie diet as well as reduce obesity-related issues such as diabetes and heart disease. Resveratrol was first found to help promote healthy longevity in yeast and short-term vertebrates10, 11. In mice, the death rate of middle-aged animals on a high-calorie diet plus resveratrol was decreased by 31%5. As a potent antioxidant, resveratrol was also shown to inhibit low-density lipoprotein (LDL) oxidation and platelet aggregation. In an animal model, resveratrol provided cardioprotection by reducing ischemia-reperfusion-induced arrhythmias and mortality. In endothelial cell cultures it increased nitric oxide synthase, the enzyme responsible for biosynthesis of Nitric Oxide synthesis. It also induced phase metabolizing enzymes involved in the detoxification of carcinogens and inhibited in vitro cancer cell proliferation.
2. Oligomeric proanthocyanidins (OPCs)- also known as proanthocyanidins and procyanidins. OPCs are found in the seeds of grapes. OPCs are dimer-, trimer-, and tetramer-condensation products of the polyphenolic monomers (+)-catechin and (-)-epicatechin. OPCs are one of nature’s most powerful and readily bioavailable antioxidants. Plasma levels of total catechin and its metabolites in human volunteers increased about five times one hour after consumption of 120 ml of red wine or de-alcoholized red wine16. Serum full grape extract levels measured in human volunteers after 4 weeks of ingestion significantly increased. Serum levels later dropped by 18% after supplementation was discontinued for weeks, suggesting that grape phenols are quickly depleted when not supplemented.
Procyanidin dimers are considered the most beneficial to health and are the most prevalent in red wine4.
In their free radical scavenging capacity, grape procyanidin dimers were about 20 times stronger than Vitamin C . Procyanidin dimers are the correct size to be potent antioxidants and yet be immediately bioavailable. In addition, procyanidin dimers are the correct size for enzyme binding, which may account for the cardioprotective effects of red wine consumption. These enzymes are also critical in detoxifying carcinogens and repairing damaged DNA. Procyanidin dimers prevent oxidation of these enzymes and the decrease of their activity, leading to metabolic disorders and risk of chronic diseases.
3. Anthocyanins- from the grape skins. Anthocyanins have demonstrated in animal studies to be beneficial for cardioprotection, cholesterol lowering, vision improvement, and general free-radical
Protecting the body against oxidative stress
POTENTIAL HEALTH BENEFITS
Cardiovascular support, including:
o Promotion of vasodilation by enhancing the production of Nitric Oxide
o Inhibition of inflammatory enzymes and supporting capillary elasticity and structure
o Inhibition of cholesterol oxidation promoting good health of the arteries
Enhancing the body DNA repair system against cell damage
Activating human Sirtuin (Sirt1) gene similar to the effect of calorific restriction which has been proven to extend lifespan. Sirt1 is involved in metabolism and healthy weight control.
Inhibition of the destruction of collagen by supporting collagen structures.
100 - 300 mg per day.
Viable research uses 300mg per day which is the minimum serving size of VITA-TRATES and VINTAGE RESVEATROL 100%.
Posted by Natural Biology Staff at 5:31 PM